CREAMY LIME POTATO SALAD
Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair. -Angela Accorinti of Okeana, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings, 3/4 cups per serving.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 376mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS
A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!
Provided by Ryan and Marissa Clements
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
- Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
- Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
- Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
- Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
- Warm tortillas in pairs in the microwave, 15 to 20 seconds.
- Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g
LIME GELATIN SALAD I
This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.
Provided by SHECOOKS2
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h25m
Yield 10
Number Of Ingredients 6
Steps:
- In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
- Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
- In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 26.7 g, Cholesterol 89.9 mg, Fat 33.3 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 16.6 g, Sodium 161.3 mg, Sugar 23.1 g
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
CREAMY POTATO SALAD FOR TWO
"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 561mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
CREAMY LIME POTATO SALAD
From Taste of Home, so yummy I love lime and this is so refreshing with a light sandwich. Plus it is fairly diet friendly!
Provided by SarahBeth
Categories Potato
Time 45m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water and bring to a boil.
- Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes.
- Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
- Pour mayonnaise over potatoes; toss gently to coat. Serve warm or chilled.
Nutrition Facts : Calories 196.3, Fat 8.7, SaturatedFat 2.2, Cholesterol 12.9, Sodium 483.6, Carbohydrate 27.4, Fiber 2.9, Sugar 2.9, Protein 3.5
LIME AND THYME POTATO SALAD
This is originally a Betty Crocker recipe, from one of those little booklets you can get at the supermarket checkout. It's a refreshing twist on the old potato salad. Cook time does not include chill time.
Provided by SaraStar
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain.
- Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.
- To serve, if the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime peel and additional fresh thyme.
Nutrition Facts : Calories 273.9, Fat 9.8, SaturatedFat 2.9, Cholesterol 11.4, Sodium 305.1, Carbohydrate 43.4, Fiber 4.8, Sugar 3.1, Protein 5
CREAMY POTATO SALAD
Provided by Doris Lutati
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.)
- Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.
SRIRACHA & LIME POTATO SALAD
Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It's a lively addition to any barbecue that's healthy to boot
Provided by Liberty Mendez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
- Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
- Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CREAMY SOUTHWESTERN POTATO SALAD
Categories Salad Potato Tomato Vegetable Side Avocado Corn Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
- Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
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